Simple Lemon Rasam

A tangy spicy soup from South India served in a cup or over rice. Nice with yogurt too. This is a family recipe. Timing assumes that your dal is pre-cooked. I always keep some cooked dal in the freezer, ready to use.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 1  cup  cooked  toor dal
• 1  1/2  lemon, juice of
•  salt
• 1  teaspoon  vegetable oil
• 1  teaspoon mustard seeds
• 2 -3  small hot green chili peppers, cut lengthwise
• 1⁄2 teaspoon  fresh grated ginger
• 1  dash asafoetida powder
• 1⁄4 teaspoon turmeric
• 2  sprigs cilantro leaves, cut fine
• 4  cups water

Directions

1. Boil water.
2. Add dal, tumeric, salt.
3. Bring to boil again and turn off heat.
4. Meanwhile, in a small pan, heat oil. When hot, add mustard seeds. Cook until they pop.
5. Add mustard seeds with oil, ginger, asafoetida and chilis to soup.
6. When rasam is no longer super hot, add lemon and cilantro.
7. Stir and serve.